Attention lemon lovers who are on the ketogenic diet! This keto lemon curd cheesecake in a jar with only 2.2g net carbs is absolutely perfect for you!
Add the egg yolks, granulated erythritol, lemon zest, lemon juice, butter and a pinch of salt into a large bowl.
Fill a pot with water, place it on your stove and set your heat to high and place the bowl on top of it.
Bring the water in the pot to a boil.
Stir the lemon curd constantly for approx. 7-8 min until the mixture thickens up.
The consistency should be similar to jam.
Place the bowl in your fridge while you whip up the "cheesecake" base.
Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
Mix with a hand mixer or eggbeater until the mixture is pale and fluffy.
Add the no-bake cheesecake mix into suitable jars.
Add the keto lemon curd on top of the jars and chill it in the fridge for at least 1 hour before enjoying it!
Store for up to 3-4 days in your fridge.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1/2 jar
Servings 6
- Amount Per Serving
- Calories 307
- % Daily Value *
- Total Fat 31.6g49%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the egg yolks, granulated erythritol, lemon zest, lemon juice, butter and a pinch of salt into a large bowl.
Fill a pot with water, place it on your stove and set your heat to high and place the bowl on top of it.
Bring the water in the pot to a boil.
Stir the lemon curd constantly for approx. 7-8 min until the mixture thickens up.
The consistency should be similar to jam.
Place the bowl in your fridge while you whip up the "cheesecake" base.
Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
Mix with a hand mixer or eggbeater until the mixture is pale and fluffy.
Add the no-bake cheesecake mix into suitable jars.
Add the keto lemon curd on top of the jars and chill it in the fridge for at least 1 hour before enjoying it!
Store for up to 3-4 days in your fridge.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
